Butter...from Goat's Milk?

Another great note/link from Amanda's blog at A Heart For Home.

Whoddathunkit??? I can do butter from goat's milk! Woo Hoo!!

Goat Milk Butter, Mother Earth News

Strain one gallon of fresh milk into a clean, shallow, large pan and allow the container to sit uncovered and undisturbed-in your refrigerator for 24 hours. The next day, take the pan from the fridge and-with a large spoon carefully skim off the cream that has risen to the top and store it in the refrigerator in a sterile, tightly covered jar. (The skim milk can be used in cooking, in cottage cheese, or as a tasty treat for your livestock.)

Note: So far, I've had no problem with "off flavors" in my milk or cream. As long as your utensils and refrigerator are reasonably clean, you shouldn't have any trouble either. Just don't store garlic or onions next to the milk.

Repeat the foregoing procedure on a daily basis until you've accumulated one pint of heavy cream in your jar. This should take about five days, if you skim a gallon of milk per day. (Naturally, if you use two gallons of milk and two large pans, you can cut this time in half.) When you've collected a pint of cream, you'll be ready to make butter.

(click on link above and continue with article!)

And a blogger who's done it herself: Crooked Creek Farm